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A guide to modern cookery

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A guide to modern cookery


Published 1907
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The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions.

Translation of Le guide culinaire

Includes index


Publisher London : W. Heinemann
Pages 910
Language English
Digitizing sponsor MSN
Book contributor Cornell University Library
Contributor usage rights See terms
Collection cornell; americana

Full catalog record MARCXML

[Open Library icon]This book has an editable web page on Open Library.

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Reviews

Reviewer: namchickit - favoritefavoritefavorite - December 28, 2015
Subject: sản phẩm rất tốt tôi rất thích
bạn có thể tham khảo dịch vụ bên tôi in catalogue nhe
http://trungtaminan.com.vn/in-catalogue/
Reviewer: cgkitchen - favoritefavoritefavoritefavoritefavorite - September 3, 2013
Subject: A guide to modern cookery
Currently, working on stocks and sauces. While, I also work on butchery to aid my base stocks for soups and sauces. Should keep me busy for the next 3-5 years. When putting this valuable source into practice, due keep in mind it's not a traditional recipe book. I have been studying it for the past 2 years and feel like an apprentice beside Chef Escoffier. He writes how and what he was doing in his kitchen. This helps guild you to what to look for and be an excellent cook. Hence, capturing the essence of what you're making. However, you have to Use critical thinking skills, be extremely patience and observe what you are doing. Then make slight adjustments. Totally Brilliant book and a must read for all Professional Chef and Food Nerds like me.

Less completion and more leadership like Escoffier is needed in all kitchens. Love to cook and cook to love.

@cgkitchen
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